Casserole Stuffed Green Peppers
6 Servings
1 Medium Onion, chopped finely
8 Garlic Cloves, chopped finely
1 lb. Lean, Ground Beef
1 TBSP Parsley
1 Egg, Beate
1 Tin 425 gr. Canoe Cooked Wild Rice
1 Tin Tomato Juice, Large
6 Medium Green Peppers
- Sauté lightly in a little olive oil, chopped onion and garlic. Set aside. Sauté lean ground beef and parsley. Set aside.
- Mix beaten egg with Canoe Cooked Wild Rice. In large bowl, mix all ingredients together. Cut off wide end of peppers and remove all seeds.
- Stuff peppers with Wild Rice mixture. Place stuffed peppers standing up in roaster. Pour tomato juice AROUND standing peppers (NOT OVER THEM). Tomato juice should come about 3/4 up the peppers. Do not cover peppers completely with tomato juice. Cover for about the first 50 minutes. Bake in 350 degree F oven for about 1 & 1/2 hours or until peppers are tender.
NOTE: You may freeze left over peppers for another meal. Remove from freezer, thaw, and heat in oven or microwave.
Recipe submitted by Reine Whiting, Kenora, Ontario
Lisa's Wild and Sweet Meatballs
Makes 20 meatballs
1 lb ground beef
1 cup finely chopped onions (one medium)
1 cup crushed pineapple
1 teaspoon salt
1/2 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 1/2 teaspoon mustard
1 cup cooked wild rice
1 egg
1/2 cup crushed all bran cereal
- In a medium to large size bowl, combine all ingredients and kneed until well blended.
- Shape into balls. Place evenly on cookie sheet.
- Bake at 450 degree F for about 15 minutes.
